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Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- 2 lb. zucchini, sliced 1/4-inch thick
- 1 small onion, chopped
- 1 medium clove garlic, minced or put through a press
- 1 Tbsp. safflower or vegetable oil
- 3 c. vegetable stock
- 3 Tbsp. chopped fresh dill
- sea salt and fresh ground pepper to taste
- lemon juice to taste
- 1/4 c. plain yogurt (for garnish)
Method
- Steam zucchini 10 minutes.
- Saute onion and garlic in oil until tender.
- Remove zucchini from heat; refresh it under cold water. Set aside 12 rounds of zucchini; puree the rest along with the onion and garlic in a food processor or food mill, using some of the stock to moisten.
- Pour into soup pot along with stock and stir together.
- Reheat over medium heat and stir in dill and lemon juice.
- Season to taste.
- Garnish each bowl with a dollop of yogurt and 3 rounds of zucchini.
